Reserve the last ½ cup of macadamia medium slices to add to the mixture as you get to the last part of your bowl. There always seems to be more egg white and less slices by that time.

Lastly gently place one large macadamia nut slice to the top of each mound for decoration.

Bake until firm and just getting a golden tint. Let cool.

Tips: To loosen the macaroons, bang down onto the tray in between the macaroons with the handle of a knife. The vibrations do the trick.

If you do not have caster sugar handy use your mortar and pestle to make a fine grind of ordinary sugar.

Variations: The fine slices of any nut lightly roasted can be used. I have made lovely ones using walnut and cinnamon, pistachio and cocoa, hazelnut and cocoa. Just change or delete essence to suit also. Have fun! Christine.

The moment one gives close attention to anything, even a blade of grass, it becomes a mysterious, awesome, indescribably magnificent world in itself. Henry Miller